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Green Bean 'N' Pea Salad

Rated as 4.42 out of 5 Stars

"This crispy salad from Pat Walter of Pine Island, Minnesota is a snap to make with convenient frozen green beans and peas. Diced pimientos add a dash of color, and the sweet-sour dressing adds flavor to this appealing toss."
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Ingredients

10 m servings
Original recipe yields 8 servings

Directions

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  • Prep

  • Ready In

  1. In a large bowl, combine the first six ingredients. In a small bowl, combine the sugar, vinegar, water and salt; stir until sugar is dissolved. Pour over vegetables; toss to coat. Refrigerate for 3-4 hours. Serve with a slotted spoon.

Footnotes

  • Nutritional Analysis: One serving (3/4 cup) equals 137 calories, trace fat (trace saturated fat), 0 cholesterol, 229 mg sodium, 31 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

Reviews

Read all reviews 10
  1. 12 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is awesome! I generally don't care much for veggies but made this way.....zippety do dah!!

Most helpful critical review

Not bad. Will tweak a little if making again.

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This is awesome! I generally don't care much for veggies but made this way.....zippety do dah!!

I could eat this stuff by the bowl fulls. This stuff is wonderful.

Nice and tangy summer recipe

My husband and 1 year old loved this salad. I used 1/2 cup of sugar, and instead of the 1/3 cup of cider vinegar I used half red wine vinegar and 1/2 water (to make 1/3 cup) and 1 tbsp. of appl...

Not bad. Will tweak a little if making again.

This was surprisingly good. I needed a light side dish to go with horseradish whipped potatoes and Paprika Pork Chops(also from this site). This fit the bill. I didn't have the pimento or green ...

Wanted something a little different for my sister's baby shower and this delivered. Nice combination. I subbed green onion tops to tone down the onion flavor, and used a yellow pepper to add a...

What an unexpected, awesome salad! I only used 1/2 cup of sugar instead of the 3/4 cup that was listed. It's such a contrast of flavors...sweet and vinegar! I will DEFINITELY make this again!

I used canned French Green Beans, small tender peas and tender corn in place of the frozen vegetables which I didn't have. Added shredded carrot for extra crunch and color.